Tag Archives: Restaurants

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Develop New Albany, New Albany Urban Enterprise Association, and City of New Albany Partner to Assist Service Industry Employees with Relief Program

New Albany Mayor Jeff Gahan

New Albany Mayor Jeff Gahan

Develop New Albany (“DNA”), in conjunction with the Urban Enterprise Association (“UEA”), the City of New Albany and private donors, created a fund to help the local service industry workers affected by the COVID-19 crisis in New Albany.  “Develop New Albany is proud to partner with our city to serve some of those hit hardest and support our local restaurants who continue to serve the community.” Rob Dunn, Board President

Restaurants and bars have been ordered closed throughout the State but can still provide curb side food service.  Unfortunately, this adversely affects a substantial segment of service industry workers.  The program is designed to provide employees affected by the closures a $25 daily stipend to order curb-side service at a participating New Albany restaurant.

New Albany City Council Member Jason Applegate

New Albany City Council Member Jason Applegate

City Council-member, Jason Applegate stated, “A life-long resident of New Albany asked me how he could donate to laid off workers. After a quick call to Develop New Albany and Mayor Gahan, the idea that the laid-off worker feeds the business financially while literally being fed was born. I could not be more proud of our city for uniting in such a beneficial way.

”We are glad to partner with DNA, UEA, and other donors to help service workers affected by the business closures in our downtown.  It’s our responsibility to help others during this time,” stated Mayor Jeff Gahan.

Employees and businesses affected by the closures can participate by following the guidelines and contacting DNA at info@developnewalbany.org.

Program Details – Employees affected will be able to get food at participating downtown restaurants. A list will be generated of those affected and distributed to participating restaurants. When an employee places an order and verifies identity at pickup, we will reimburse the restaurant up to $25 per person per day. The reimbursement will come in the form of a check and will be distributed multiple times per week (to be determined).

Who can participate in the program?

All service industry employees of restaurants / bars within New Albany whose job was affected by the COVID-19 crisis are eligible. Verification from employer will be required. Identity of employee will be verified by restaurants at the time of food pickup.

How can a restaurant / bar in New Albany participate?

-All restaurants and bars can submit a list of employees. This list should be of active employees as of March 16, 2020. This information should be emailed to Heather Trueblood, Program Coordinator of Develop New Albany at developnainfo@gmail.com

-Downtown New Albany restaurants that are interested in participating as a food provider should contact Heather Trueblood at developnainfo@gmail.com or by calling/texting at 812-941-0018.

This program will continue until the allocated funding runs out. If you know of a business or organization that would be interested in contributing to this program, please contact Heather Trueblood at developnainfo@gmail.com or 812-941-0018

Information for participating restaurants

You will be provided with a list of eligible employees. If someone contacts you directly and they are not on the list provided, they will need to provide a paystub from a New Albany restaurant within the last 2 weeks and identification for verification. If this happens, please email the name of the employee to Heather to update the master lists.

The program will reimburse up to $25 per person per day while funds last. A tracking sheet will be provided to you to help with accounting.

Checks for reimbursement will be handled by Develop New Albany. Restaurants will submit their tracking form and a check will be delivered to the restaurant multiple times a week.

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On the Sunny Side…with Wild Eggs

Popular mainstay continues ‘eggs-ellence’ at breakfast and lunch, offers catering, too 

BY LAURA ROSS | COURTESY PHOTOS

“If you build it, they will come.” 

 

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As the classic film Field of Dreams melted that phrase into our collective consciousness, so too, have entrepreneurs taken that command to heart. 

When J.D. Rothberg and Shane Hall entered the “breakfast biz” 10 years ago in Louisville with their Wild Eggs restaurant, the idea of an upscale restaurant focused on the first meal of the day was a newer concept — but it worked. 

Ten years and 16 Wild Eggs restaurants later, people still line up every day for their carefully crafted eggs, bacon, potatoes and more. 

The restaurant’s Jeffersonville — 1450 Veterans Parkway — is one of Wild Eggs’ newest and growing locations.

“So many people from Indiana went to our downtown Louisville location, we decided to bring the eggs to them,” said Meredith Smith, marketing manager for Wild Eggs. “Jeffersonville and Southern Indiana in general are growing so much with the walking bridge and development throughout the area, we knew it was the right move for us to open a restaurant there three years ago.” 

The popular Jeffersonville location is growing with the addition of patio seating for about 20 guests coming in July. 

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Wild Eggs restaurants are now located in five spots in Louisville and Jeffersonville, three in Indianapolis, three in Cincinnati, one in Bowling Green, Kentucky, two in Lexington, Kentucky, and two restaurants in Nashville. 

Breakfast was important throughout Rothberg’s life. A native of Colorado, his great grandfather was a potato and produce farmer. “His family would often gather at his grandparent’s house for a huge breakfast, where they’d sit around and connect over eggs and potatoes,” said Smith. “He wanted to bring that connection of having a moment with your family, coupled with great service, to the restaurant.”

Rothberg came to Louisville to work with the legendary Grisanti’s restaurant group. He worked his way through the ranks to management, and later, ventured out on his own to launch the fine dining Napa River Grill in Louisville. Shane Hall eventually joined the Napa River Grill team and together, the pair sold the restaurant and focused on breakfast.


The popular Jeffersonville location is growing with the addition of patio seating for about 20 guests coming in July. 


“At the time, breakfast wasn’t as big as it is now,” explained Smith. “They wanted breakfast with a dinner feel, in an upscale, yet affordable approach. That includes fresh, creative dishes with white cloth napkins, coffee and water service at your table, fresh ground pepper and other local products, and service you’d expect from a dinner restaurant.”

Those elements set Wild Eggs apart from other breakfast restaurants now crowding the market. “We focus on the overall experience and service you receive,” she said. “There are a lot of good breakfast restaurants out there right now, but we add special touches. Our kitchen team comes in early and makes things from scratch, like our muffins, every day.”

“We also source as much food as we can locally in every market,” Smith added. “In this area, we work with Creation Gardens, Paul’s Fruit Market and Bourbon Barrel Foods, among others. We believe in keeping our fresh ingredients in the community.”

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While guests pack Wild Eggs restaurants daily, an unintended specialty of sorts arose also. “When we opened 10 years ago, there was a push for spending more quality time with your family,” said Smith. “The message was don’t have your work meetings in the evening — go home to your family. People started holding breakfast meetings here so they could accomplish that during the workday. We’re now the spot for many breakfast and lunch meetings.”

Wild Eggs also offers catering for on site meetings and events. Casual catering, as Smith explained, can feed from five to 500 people, and offers items from the core menu and other special dishes. Customers can also customize their order. The Wild Eggs team delivers and sets up the food and helps with serving suggestions and display. “We bring all the goodness of Wild Eggs right to your door,” said Smith. 

Whether it’s catering or dining in the restaurant, the quality of the food is paramount. Wild Eggs takes the basic and obvious first ingredient — eggs — and builds upon the traditional bacon ’n‘ eggs menu. “Some restaurants go crazy with cool or over-the-top recipes, but we keep consistent with things people like. You can have a really inventive recipe, but if people don’t like it, it’s not going to do anything for your menu,” said Smith. “We keep the items people love and mix it up with creative specials through the year, like our fall pumpkin pancakes, which people start asking for as early as August.”

Top sellers at all the Wild Eggs locations include the Mr. Potato Head casserole, Zax I Am Fried Eggs And…, house-made cinnamon rolls, and the spicy Kalamity Katie’s Border Benedict. Traditional omelets, pancakes, waffles, and lunch sandwiches round out the expansive menu.

“Our goal is to serve our loyal following,” said Smith, “Our warmth, friendliness and the relationships we build with our customers sets us apart and keeps guests coming back again and again. Everything these days is so fast paced and grab and go that we have that comfortable feel of servers you know who have the personal touch and will have the perfect meal for you.” 

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Interested in Wild Eggs catering your next event or gathering — no matter how large or small? Visit wildeggs.com for more information. 

PRESS RELEASE | 43rd Annual Taste of Louisville

WHAT:
The 43rd annual Taste of Louisville, presented by Gordon Food Service,

WHEN: 
Wednesday, October 5, 2016 at 6:00pm

WHERE:
Louisville Executive Aviation at Bowman Field | 2700 Gast Blvd. Louisville, KY 40205.

COST: 
Tickets on sale now for $60 per person or $500 for a table of 8. Order online at thetasteoflouisville.com.

FACTS:
The event will benefit the Kentucky Restaurant AssociationSeven Counties Services, and Harbor House of Louisville.

Over 50 food and beverage exhibitors are expected to participate from around Metro Louisville.

Prizes will be awarded by a panel of judges determining the best exhibitor in 3 categories: Sweet, Savory, and Swig. In addition, attendees will have the opportunity to vote for the People’s Choice exhibitor.

Sponsors of the 2016 Taste of Louisville include Gordon Food Service, Louisville Magazine, Heartland Payment Systems, Business Machines Company, Able Quality Printing, Cafe Press and Think Tank Louisville.

Still accepting sponsors and exhibitors for the event. Find out more at www.thetasteoflouisville.com.

About The Kentucky Restaurant Association
The planning for the Kentucky Restaurant Association began in early 1963 between the Louisville Restaurant Association (formed in 1933) and the Bluegrass Restaurant Association (formed in 1960).  The membership of these two local restaurant associations, which included Col. Harland Sanders, Ed Hasenour & Fred Kunz Sr., became charter members of the KRA, with Albert J.Grisanti of Casa Grisanti as the first president. In 1964, the association was very small, now there are almost 1000 Members.  The Kentucky Restaurant Association is a non-profit organization, run by its members. A Board of Directors, all members of the KRA, runs the Association. Each year elections are held to elect a new Chair-Elect, and all other officers move up in their board position, with the current Chair moving to Immediate Past Chair.

The state headquarters, located in Louisville, has a staff available to help with the organization of events & meetings, keep members informed of the benefits, lobby for restaurant issues in Washington & Frankfort, and help them with the daily questions and problems in their business.